Better Together
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From the authors of Becoming a Chef, which won a 1996 James Beard Book Award, comes this clever guide to neighborhood restaurants. Andrew Dornenburg and Karen Page interviewed over 100 top chefs in 28 cities across the country, from Miami and Boston to Seattle and Honolulu, with plenty of stops in between, and asked them where they eat when they aren't cooking for themselves.
Chef's Night Out is the fourth book from Dornenburg and Page, and, like their previous work, it was conceived primarily for people in and interested in the restaurant business, aspiring chefs, and food lovers. The basic premise, explain top chefs like Bob Kinkead (from Washington, D.C.), Rick Bayless (Frontera Grill in Chicago), and Suzanne Goin (Lucques in Los Angeles), is that dining out is one of the best ways to learn about food. But whether you're looking to learn or just looking to eat well, this book is great fun to read, and particularly useful for travelers.
Divided into chapters by city, we are introduced to some local top chefs with their own award-winning restaurants who explain their food philosophies and then offer a short list of their favorite local haunts--everything from fine dining to bakeries, coffee shops, and fast food. Sean Kelly (Aubergine in Denver) loves the Vietnamese curried shrimp and potatoes over rice noodles at New Saigon Restaurant and the "great raw bar" and "happening" bar scene at Jax Fish House. Sanford D'Amato (Sanford in Milwaukee) loves the thin, crispy pizzas from Zaffiro's Pizza and Bar. And Tom Colicchio (Gramercy Tavern in New York City) raves about the constantly changing menu at Etats-Unis, the razor clams in a light white bean broth at the Red Cat, and everything at Daniel and Jean-Georges.
Looking for recommendations in your hometown? Planning a trip and want to know where to go? Here's your chance to find out where the chefs go and why they go there. With help from greats such as Loretta Keller (Bizou in San Francisco), Thierry Rautureau (Rover's in Seattle), and Jimmy Schmidt (The Rattlesnake Club in Detroit), you can't possibly go wrong! --Leora Y. Bloom
From Publishers Weekly
The incisive, hip writing team of Dornenburg and Page (Becoming a Chef, etc.) style their sophisticated yet democratic guidebook to chefs' favorite restaurants as a peek into today's great culinary minds, but at times it comes off as mutual back-scratching as chefs name one another's restaurants and even, in the case of Daniel Boulud, their own. Dornenburg and Page's purpose is to inform devoted foodies how to savor a meal the way the big boys (and gals) do and why it is critical for would-be chefs to do so. Then, arranged alphabetically by city (there are 28 in all) in a format that can make skimming a tad confusing, chefs offer their candidates for the best in popular categories pizza, bagels as well as where they like to catch a quick bite after a long, hard day or luxuriate on their day off. Although there aren't many discoveries here, the concept is original. Sidebars and personal stories are the real gems, such as Rick Bayless's sweet tale of saving money when he was 12 to go eat at a fancy Oklahoma City restaurant. (Mar.) Forecast: With a $100,000 marketing budget, this book is getting a full-court press with author appearances in five prominent cities and major TV promotion. Additionally, the featured chefs plan to do tie-in events at their restaurants. Dornenburg and Page's books sell well, and this one should be no exception.
Copyright 2001 Reed Business Information, Inc.
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